Pan Fried Field Mushroom

A little white wine would work very well with this also.

Butter
Olive oil
Field mushrooms
Garlic sliced
Sage leaves (or other)
Porcini salt
Cracked pepper
1/3 cup chicken stock

Heat a non-stick pan to medium, melt the butter and when it starts foaming, add some olive oil to stop it from burning. Add the sage leaves and garlic and fry until aromatic. Remove the stem from the field mushroom and place gill side down into the flavoured oil. Fry for five minutes then turn over placing the cooked garlic and sage leaves on top with some porcini salt and cracked pepper. Allow to fry for a couple of minutes then add the chicken stock, placing a lid on top. Reduce the heat to medium-low cooking for another 4-5 minutes or until the stock has reduced. Remove to a plate whole or slice and display as necessary.